How to make fudgy brownies with crackly tops
Learn the tips and tricks for making the best fudgy brownies with crackly tops. These rich & dense brownies have a shiny crispy top that's worth the effort!
Servings: 9 Slices
Calories: 359kcal
Ingredients
- ⅔ cups All-purpose flour
- 1 cup Sugar Granulated
- ½ cup + 2 tablespoon Butter Room temperature, Unsalted
- 7 ounces Dark chocolate Melted, Or semisweet chocolate
- 1 tablespoon Cocoa powder
- ½ tablespoon Espresso powder
- 2 tablespoon Water Warm
- 1 teaspoon Vanilla extract
- 2 Eggs Large
Instructions
- In a deep mixing bowl, cream butter and sugar until the mixture is pale and fluffy.
- Add the eggs and vanilla extract and mix again for another 5 minutes.
- In a small bowl, mix together the espresso powder with water.
- Add this espresso mixture into your batter and mix until just combined.
- Add the melted chocolate and mix until just combined.
- In a separate bowl, whisk the flour and cocoa powder.
- Add this dry mixture into the brownie batter and mix everything until just combined. Do NOT over-mix!
- Pour this batter into a square pan (Dimensions: 8in x 8in x 2in) that’s lined with foil paper and sprayed with oil. Use a spatula to spread the batter evenly over the entire pan.
- Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out covered in some sticky crumbs.
- Let the brownies cool down. Then, cut it into square pieces. Enjoy!
Notes
- Don’t over-mix after adding the dry ingredients or else the texture of the brownies will change!
- Don’t over-bake or else the inside of the brownies will become more cake-like rather than staying fudgy.
- The butter needs to be at room temperature. I tried making these brownies with slightly cold butter and the results were not as great.
Nutrition
Calories: 359kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 109mg | Potassium: 200mg | Fiber: 2g | Sugar: 27g | Vitamin A: 375IU | Calcium: 26mg | Iron: 3.3mg